Lemon Risotto with Herbs

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 lemon (zest and juice) 1 lemon (zest and juice)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese for garnish Grated Parmesan cheese for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil and butter.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
7. 7.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. 8.
   Stir in the lemon zest, lemon juice, parsley, and thyme.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the pan from heat and stir in the heavy cream.
11. 11.
    Let the risotto rest for a few minutes before serving.
12. 12.
    Serve the Lemon Risotto hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Lemon — Choose fresh and juicy lemons for the best flavor. Organic lemons are preferable as they have a more intense aroma and are free from wax or pesticides.
• Fresh herbs — Opt for fresh parsley and thyme to maximize the fragrance and taste of the risotto.

Tips & Tricks

• To achieve a creamy consistency, stir the risotto continuously while adding the broth gradually.
• Adjust the amount of lemon zest and juice according to your preference for tanginess.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Experiment with different herb combinations like basil and chives for a unique twist.
• Serve the risotto immediately after cooking to enjoy its creamy texture.

Serving advice

Serve the Lemon Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the Lemon Risotto with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese. Serve it in individual bowls or on a large platter for family-style dining.